Bacillus stearothermophilus phosphoglycerate kinase (bsPGK) is a monom
eric enzyme of 394 residues comprising two globular domains (N and C),
covalently linked by an interdomain ex-helix (residues 170-185). The
molecule folds to the native state in three stages. In the first, each
domain rapidly and independently collapses to form an intermediate in
which the N-domain is stabilized by 5.1 kcal mol(-1) and the C-domain
by 3.3 kcal mol(-1) over their respective unfolded conformations. The
N-domain then converts to a folded state at a rate of 1.2 s(-1) (Delt
a G(I-F) = 3.8 kcal mol(-1)), followed by the C-domain at 0.032 s(-1)
(Delta G(I-F) = 12.1 kcal mol(-1)). It is this last step that limits t
he rate of acquisition of enzyme activity. In the dynamics of unfoldin
g in water, the N-domain converts to the intermediate state at a rate
of 8 x 10(-4) s(-1), some 10(7) times faster than the C-domain. Conseq
uently, the most populated intermediate in the folding reaction has a
native-like N-domain, while that in the unfolding direction has a nati
ve-like C-domain. In a conventional sense, therefore, the folding/unfo
lding kinetics of bsPGK can be described as random order. Consistent w
ith these observations, cutting the molecule in the interdomain helix
produces two, independently stable units comprising residues 1-175 and
180-394. A detailed comparison of their folding behavior with that of
the whole molecule reveals that true interdomain contacts are relativ
ely weak, contributing similar to 1.4 kcal mol-l to the stability of t
he active enzyme. The only interactions which folding pathways are tho
se within domain cores. Contacts formed either between domains or with
the interdomain helix are made only in the folded ground state, but d
o not constitute a separate step in the folding mechanism Intriguingly
, the most pronounced effect of interdomain contacts on the kinetics o
f folding is inhibitory; the presence of the C-domain appearing to red
uce the effective rate of acquisition of native structure within the N
-domain.